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Basic French Bread with Sprouted Flour

This recipes uses a poolish, a starter sponge similar to a sourdough starter but using commercial yeast. Creating the poolish gives the yeast time to activate before adding it to the flour, resulting in a springier, more robust loaf.

Ingredients are listed by volume and weight. Weighing ingredients for baking is more accurate, and yields fabulous baguettes, rolls, and buns every time!